shrink bag poultry shrink bags

FOB Reference Price:Get Latest Price
0.01 Ton/Tons (Min. Order)
Supply Ability:
2000 Ton/Tons per Year
Port:
Tian Jin
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Overview
Quick Details
Material:
Laminated Material
Usage:
Food&Medicine Film
Feature:
Other
Hardness:
Soft
Processing Type:
Multiple Extrusion
Transparency:
Opaque
Place of Origin:
China (Mainland)
Casing with 5 Layers:
Casing
Type:
Beef, Chicken, Duck, Mutton, Pork, Rabbit, Turkey
Packaging & Delivery
Delivery Time
30 Day 20"FCL

Specifications

Packing for cooked and boiled sausages, round sausages Casing , moulded hams. The casing is even and tidy on the surface of

T103 shrink bag  for tuna is produced by using
of nylon resin as the barrier layer, through the multi-layer co-extrusion inflation
processing.With the good flexibility ,good abuse resistance, good puncture
resistance at low temperatures.

Specifications:
1.Thickness:45-60μm;
2.Length: 100-1000mm;
3.Width: 100-550mm;
4.Type of seal:straight seal, arch seal, side seal, V shape seal and so on.




T101

This shrink bag is a multilayer coextrusion material. It can be used for frozen beef,
mutton,pork,tuna fish and others.With good oxygen and moisture barrier,exceptional
shine and transparent for customer appeal.

T101 shrink bag for raw meat used the high barrier
materials with the high oxygen barrier and water vapor
barrier. In combination with other materials,it was
produced by coextrusion inflation processing with the
double-bubble technics.Applied to frozen beef, mutton
and pork packing with bone-in or boneless.

The product has the following characteristics:
1.With the high oxygen barrier and water vapor barrier.
2.under 90 °C, 5 seconds, the shrinkage rate is 30%.
3.Good tensile strength and puncture resistance.
4.Powder inside processing, easy to open and operate.
Specifications:
1.Thickness:45-55μm
2.Length: 100-1000mm
3.Width: 100-550mm
4.Type of seal:straight seal, arch seal
side seal,V shape seal and so on

 

T102

The shrink bag is a multilayer coextrusion material. It can be used for packing
raw meat,cheese,leg ham or sausage.With good oxygen and moisture barrier,
exceptional shine and transparent for customer appeal.

T102 shrink bag for cheese or leg ham.
It is produced by using of nylon and (or) EVOH
as the barrier layer, through the multi-layer
co-extrusion inflation processing.It can be used
for many kinds of cheeses and secondary
packaging for Chinese-style and Western-style
cook-in meats, leg hams and sausages .
There are 2 kinds of packaging,one is skin-fitted,
the other one without skin-fitted.With the good
oxygen barrier,water vapor barrier and shrinking
effect.Good sealing performance of anti-pollution.

Specifications:
1.Thickness:45-60μm
2.Length: 100-1000mm
3.Width: 100-550mm
4.Type of seal:straight seal
arch seal,side seal, V shape
seal and so on.

 

 

 

 


Type:Smokable nylon casing made from polyamide.
Application:For smked sausages.
Characteristics:The casing can be overstuffed 10%-15% due to the high strength.The color of the sausage
is similar with collagen casing and cellulose casing.
Advantage:Less loss than collagen casing and cellulose casing after boiled and cooked.Almost no weight
loss.Good appearance of the product.Moisture barrier protection provides extended shelf life for
the product.Substitute for natural casings,long shelf life in summer.
Colours:Transparent,light smoked brown,deep smoked brown,other colours upon requests.
Flat width:30mm-350mm.Clipping upon requests.
Processing:Soak for 30 minutes in warm water(appox.45°C).Do not prestick.Smoked after stuffing and boiling
Under the temperature more than 90°C.



This shrink bag is a multilayer coextrusion material. It can be used for frozen beef,
mutton,pork,tuna fish and others.With good oxygen and moisture barrier,exceptional
shine and transparent for customer appeal.It also can be used for packing raw meat,cheese,
leg ham or sausage.

T101 shrink bag for raw meat used the high barrier
materials with the high oxygen barrier and water vapor
barrier. In combination with other materials,it was
produced by coextrusion inflation processing with the
double-bubble technics.Applied to frozen beef, mutton
and pork packing with bone-in or boneless.

The product has the following characteristics:
1.With the high oxygen barrier and water vapor barrier.
2.under 90 °C, 5 seconds, the shrinkage rate is 30%.
3.Good tensile strength and puncture resistance.
4.Powder inside processing, easy to open and operate.
Specifications:
1.Thickness:45-60μm
2.Length: 100-1000mm
3.Width: 100-550mm
4.Type of seal:straight seal, arch seal
side seal,V shape seal and so on